If you need an extra-warming cup of coffee this holiday season, look to the South for a little inspiration. A must-have for this celebration is The Cocktail Project’s Kentucky Coffee, a festive, bourbon country riff on the classic Irish Coffee. Simply swap out the Irish whiskey for Maker’s Mark® Bourbon, and add a splash of hazelnut liqueur for the ultimate comfort and joy vibes. A coffee break is nothing without something a little bit sweet, so take it to the next level with a cookie
recipe that will bring you happiness all season long. Our easy Hazelnut Nutella Sandwich Cookies take less than 30 minutes to make, and both the dough and the baked cookies can be stored in the freezer for up to a month. The next time you need a pick-me-up this season, get cozy with this dynamic duo.
The Cocktail Project is a great resource for all of your food pairings, with hundreds of recipes curated by career bartenders.
Kentucky Coffee Recipe
- 1 part Maker's Mark® Bourbon
- 1 part Irish Cream
- 1 splash DeKuyper® Hazelnut Schnapps Liqueur
- Hot Coffee
- Garnish Whipped Cream
Fill a mug half way with hot coffee and pour in Maker's Mark® Bourbon and DeKuyper® Hazelnut Liqueur.
Add cream liqueur and top off with a dollop of whipped cream.
Hazelnut Nutella Sandwich Cookies Recipe
- 2/3 cup roasted and salted hazelnuts
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, softened
- 1 1/4 cups sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- Nutella or another chocolate spread
In a food processor, finely grind hazelnuts. In a medium bowl, whisk the flour with the ground nuts, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies.
Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
Sandwich the cooled cookies with Nutella or another chocolate spread.
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